HOT CROSS BUNS BY CHEF GINA
There’s nothing quite as delicious as good old hot crossed buns!
Prep Time: 5-10 Minutes
Cook Time: 20-30 Minutes
Total Time: 30-40 Minutes
Servings: 16 Portions
INGREDIENTS:
- 200 ml Milk
- 10g instant yeast
- 55g Granulated sugar
- 450g Flour (preferably, strong white flour)
- ½ teaspoon Salt.
- 4 teaspoons ground mixed spice
- 2 eggs, beaten
- 85g butter
- 115g currants
- To Glaze: Condensed milk
- For the cross: 100g plain flour and water
METHOD:
- Heat the milk gently and bring to the boil.
- Mix the yeast with a teaspoon of sugar and 2 tablespoons of warm milk.
- Sift the flour, salt, and spice in a large mixing bowl. Put in the yeast, eggs, and enough warm milk to make soft dough.
- Knead the dough by hand for 10 minutes or in a machine for 6 minutes.
- Place in a lightly oiled bowl and cover with well-oiled cling film. Leave in a warm place to rise for about an hour or until it has doubled in size.
- Heat the oven to 200 degrees C.
- Take the risen dough and knead for a few seconds. Add the fruit and knead lightly to make sure the fruit is well distributed in the dough.
- Divide into 16 equal pieces and shape into round buns. Place on baking tray and cover with oiled cling film. Leave to rise again until it doubles in size. Brush the top with condensed milk.
- Mix the plain flour with water to get a toothpaste consistency. Place the paste in a piping bag and pipe a cross on top of the buns.
- Bake in the oven for about 20 minutes. Brush again with condensed milk. Bake for a further 5 or 10 minutes, until its golden brown. For a shiny finish brush buns with apricot jam.
…….. Culled from tw April 2013 edition
